ArcaMax

Servings: Serves 4 but can easily double in a 9-by-13-inch pan.

Ingredients:

2 – 3 cups of broccoli florets cut into bite-sized pieces. You want enough to cover the bottom of the casserole dish.
1 – 2 cups of cubed ham. This just depends on how “hammy” you want it. Buy a breakfast ham steak and just cut off the outer edge and cut the rest into cubes.
2 Tbl of butter
4 oz of sliced button mushrooms
1/3 cup of diced shallot or onion
A whisper of cayenne (optional)
Grated sea salt and pepper to taste
1 cup of whipping cream
1/2 cup of mayo
1-1/2 cups of shredded cheddar cheese
½ cup of grated parmesan

Instructions:

Preheat oven to 375 degrees.

Take out your 9-by-9-inch ovenproof casserole dish. Spread the broccoli chunks across the bottom of the pan.

Spread your cubed ham on top. In a saute pan, add the butter and melt it. Put in the mushrooms and begin to cook them. When they softened, add the shallots/onions. Saute until the mushrooms are done to your liking or a bit browned. Add the whisper of cayenne if you’d like and season with salt and pepper to taste (remember ham is salty so you won’t need much).

Spread that mixture over the ham and broccoli.

In a medium bowl, combine the mayo and the cream. Stir until the mayo is incorporated into the cream. It might look a bit lumpy. That’s okay. Drizzle that over the casserole ingredients. Spread the shredded cheddar over the top. Then top that with the parmesan.

Bake in your oven for 40 minutes. The casserole will be lightly browned on top. Let set for about 5 to 10 minutes when it comes out of the oven so you don’t burn your mouth when you go to eat it.

Enjoy!
Cheers,
Zola